Roast Chicken With Olives, Garlic, and Thyme

Roast Chicken With Olives, Garlic, and Thyme
Dana Gallagher
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preparation
15
minutes
cooking
120
minutes
Serves 4

Ingredients

1
3 1/2-pound chicken, cut into pieces
3/4
cup
Basic Vinaigrette
zest of 1 lemon, slivered
1
cup
oil-cured black olives, pitted
5
cloves garlic, thinly sliced
1
small bunch fresh thyme
1
teaspoon
kosher salt
3/4
teaspoon
freshly ground black pepper

Directions

  1. Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer.
  2. In a small bowl, combine the vinaigrette with the lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
  3. Heat oven to 425° F. Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375° F. Continue to roast until the chicken is cooked through, about 40 minutes more.
  4. Spoon the olives and pan juices over the chicken and serve.

 

 

Frank Mentasana
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 66 %
  • Calcium 47.21 mg
  • Carbohydrate 11.08 g
  • Cholesterol 208.04 mg
  • Fat 62.23 g
  • Fiber 2.61 g
  • Iron 3.86 mg
  • Protein 52.57 mg
  • Sat Fat 11.49 g
  • Sodium 1227.01 mg
What does this mean? See Nutrition 101.

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